Blueberry Cream Cheese Pie
Ingredients
Blueberry Topping
-
2
teaspoons
cornstarch
-
2
teaspoons
lemon juice
-
2¼
cups
blueberries
-
2
tablespoons
granulated sugar
Graham Cracker Crust
-
1½
cups
graham cracker crumbs
-
¼
cup
granulated sugar
-
6
tablespoons
unsalted butter
Filling
-
1
cup
cold heavy cream
-
12
ounces
full-fat brick cream cheese
-
¾
cup
confectioners' sugar
-
1
teaspoon
pure vanilla extract
-
1
teaspoon
lemon juice
-
optional
homemade whipped cream
Instructions
- Prepare the blueberry topping first and let it cool.
- Preheat the oven to 350°F (177°C).
- Make the graham cracker crust by mixing crumbs, sugar, and melted butter, then bake for 15 minutes.
- Whip the heavy cream into stiff peaks and set aside.
- Beat the cream cheese, confectioners' sugar, vanilla, and lemon juice until smooth, then fold in the whipped cream.
- Spread the filling into the slightly cooled crust and top with the blueberry topping.
- Cover and refrigerate for at least 8 hours before serving.
Nutrition Facts (estimated)
Servings
8
Calories
250
Total fat
15g
Total carbohydrates
30g
Total protein
4g
Sodium
150mg
Cholesterol
40mg
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